Name: Lemon herb roasted chicken and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness and patted dry; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp lemon zest; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

437 calories

Protein: 45g; 40% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, lemon zest, salt, and black pepper. Place the chicken breast and potato wedges on a half-sheet pan and rub with two-thirds of the oil mixture, ensuring the potatoes are spread in a single layer with space between them.
Roast the chicken and potatoes for 10 minutes. Meanwhile, toss the trimmed asparagus with the remaining oil mixture.
When the 10 minutes are up, add the asparagus to the pan in a single layer around the chicken. Roast for 12 minutes more until the potatoes are golden and the asparagus is bright green. Done when opaque in the center, 165°F.
Drizzle the fresh lemon juice over the chicken and vegetables while hot. Let the chicken rest on the pan for 3 minutes before slicing.

Nutrition

Ingredients

Instructions

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